Description
A classic Shrimp Scampi recipe featuring succulent wild-caught large shrimp sautéed in a garlicky butter, olive oil, and white wine sauce, finished with a touch of fresh lemon juice and parsley. Perfect served warm over pasta, rice, or with sourdough bread for dipping.
Ingredients
Shrimp and Marinade
- 1 pound wild caught large shrimp with shells
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, pressed or minced
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
Sauce and Finishing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 cloves garlic, pressed or minced
- ⅓ cup white wine or chicken stock
- 2 tablespoons fresh lemon juice (about ½ lemon)
- 1 tablespoon minced parsley
- 1 tablespoon butter
- ½ teaspoon kosher salt (or to taste)
Instructions
- Prep the shrimp: Thaw the shrimp in cool water, then remove the shells and devein. Discard the shells. Rinse and drain the shrimp thoroughly before transferring them to a small bowl.
- Marinate the shrimp: Drizzle the shrimp with 2 tablespoons olive oil, half of the garlic, ½ teaspoon kosher salt, and the red pepper flakes. Toss to coat evenly and let sit for 20 minutes to allow the flavors to develop.
- Cook the shrimp: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shrimp and garlic mixture to the skillet, spacing the shrimp evenly. Cook for 1 to 1½ minutes until shrimp starts to become opaque, then flip and cook for another minute. Watch carefully to ensure the shrimp turn golden without browning too much and prevent the garlic from burning. Remove the shrimp to a small bowl or plate. If there are browned bits of garlic, remove them from the skillet to prevent bitterness.
- Make the sauce: Melt 3 tablespoons butter in the skillet over medium heat. Add the remaining garlic and cook for about 30 seconds until fragrant. Stir in the white wine and lemon juice, then cook for 5 minutes or until the sauce thickens and reduces by half, stirring occasionally.
- Finish the dish: Return the shrimp along with any accumulated juices back to the skillet. Stir in the last tablespoon of butter and ½ teaspoon kosher salt or to taste. Sprinkle with minced parsley, stir well, and cook for an additional 1 minute. Serve immediately warm, paired with sourdough bread for dipping or over your choice of pasta or rice.
Notes
- Use wild-caught shrimp for the best flavor and texture.
- Be careful not to overcook the shrimp to keep them tender and juicy.
- Removing browned garlic bits prevents bitterness in the sauce.
- If preferred, chicken stock can substitute for white wine for a non-alcoholic version.
- Serve immediately to enjoy the shrimp at their best.
